I love a cup of yogurt for breakfast, lunch or even a snack. When I was on a search for a good raw yogurt, I had a very hard time finding one. So, I decided to make my own. I can’t believe how easy it is to make your own fresh organic raw yogurt. I will say this up front. This recipe uses raw milk and that might be difficult for some of you to find. Visit your local chapter of The Weston A. Price Foundation to find a local farmer in your area who can provide raw milk for you. Raw cow’s or goat’s milk works great for this recipe.
Place 2 tablespoons of organic plain yogurt (full fat) in a clean glass pint size mason jar. Once you make your yogurt, you can use 2 tablespoons of your fresh raw yogurt in your next batch.
Next, you want to heat your raw milk to 105ºF-115ºF. This temperature is low enough that the nutrition and enzymes of the raw milk are not lost.
Once heated, remove from heat and stir in about 1/4 cup of milk into a mason jar with yogurt. Stir well. Add remaining milk and stir until all combined. Place the lid on the mason jar tightly. Wrap mason jar in a thick towel and place in the oven (the oven is not turned on, it is used as an incubator) and turn the light on to offer a little heat. Leave in oven for 24 hours.
After the 24 hours, your yogurt will look like this. Homemade yogurt is a lot thinner than store bought yogurt. This is a normal consistency. If you want it to be thicker you can strain your yogurt by simply draining the liquid out through cheesecloth or a fine mesh sifter/strainer. This liquid is the whey. Whey can be used as an acidic medium when soaking oats or grains.
Refrigerate your yogurt for 2-3 hours before serving and it will firm up slightly.
Now enjoy! Remember to save a few tablespoons for your next batch. If you want a quart of yogurt instead of a pint, just double the recipe.
How To Make A Pint Of Organic Raw Yogurt
Prep Time: 5 minutes- Cook Time: 5 minutes
- Total Time: 10 minutes
Yield: 2 cups 1x
Category: breakfast, snack
Cuisine: american
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Pin RecipeDescription
Learn how to make your own raw yogurt, it really is super easy!
Ingredients
- 2 cups raw milk or raw goat’s milk
- 2 tbsp full-fat organic yogurt (one that has live active yogurt cultures in it)
Instructions
- See Post Above
Notes
Nutrition Info: Calories: 169.4 Fat: 9.3g Carbohydrates: 12.6g Protein: 10.2g
Nutrition
- Serving Size: 1 cup
Recipe adapted from The Healthy Home Economist.
Yoli2k that should be fine and yes, mix it before you take 2 TBSP out. Good luck, it is going to work this time! 🙂
The only problem with that yogurt is that is really liquidly. Will that be okay? I have in the oven now with the light. I am nervous about it. I did warm the milk to 110 degrees.
Hi, oh boy, I just did 24 hours for the yogurt and I took it out and it didn’t look like yogurt, liquid on the bottom so I stirred it and it is still liquid. It looks like curds. I am draining it with cheese cloth and there is about 1 1/2 of liquid. Is it still yogurt? I am so sad if I didn’t make yogurt again. I sure hope you can help.
Yoli
I guess I’m not suppose make yogurt. It was like cottage cheese and it tasted awful. Thanks anyway!
Yoli
Just an FYI, I don’t bother with the individual jars anymore. I use 1 cup of yogurt to one gallon and just put the whole pot in the oven. I only do 8 hours or so but either way, I get the same yield as you when I strain it and I like a THICK yogurt. Trying my first go at ricotta!
Sounds great! Thanks for the tip!
Hello! I tried using this recipe and it turned out very liquidy. I left it to sit in the over with the light turned on for 25 hours now. What can I do? Thank you!
How long will the yogurt keep in the fridge?
Several days. I wouldn’t keep it much past 5 days.
I never comment, but wanted to thank you for this method. Although I make kombucha and sauerkraut, I’ve never tried making yoghurt because it always seemed a mission to keep it warm enough and possibly a hit-and-miss effort. Here in NZ we are fortunate enough to get raw milk directly from a farm dispensary close to home, so I tried your method with that milk. I didn’t even keep it in the oven all the time as I was rising some buns, and then also didn’t want to leave the light on overnight – nor did I leave it for 24 hours (I thought it might get too bitter if I did because it had thickened up plenty when I looked in the morning) – but it is very hot here at the moment so maybe didn’t need the oven light anyway. Mine turned out perfect. I haven’t even bothered to strain it as it is quite thick enough. I wonder if the people whose yoghurt didn’t thicken up perhaps used pasteurised milk and not raw milk?
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Wow. Thank for posting absolutely nothing helpful at all, and inspiring me to set forth designing my own blog that actually helps families create heathy, whole food, organic sweeteners to aid in probiotic yogurt that children can actually enjoy eating. Kudos.
Smart1 does it make you feel better to be so mean? Your comment was just as unnecessary and useless as you thought her blog post was, which by the way her blog isn’t useless.
Thanks for the article Halle. Keep posting great and helpful information.
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We’ve always been told to boil our raw milk to kill any germs. Is it ok if I do that, then let it cool to 110 and continue the yogurt-making process?
If you are going to boil it, it wouldn’t be raw anymore. You are perfectly safe with raw milk from a reliable source. This will not work with pasteurized milk.
If you use just a napkin instead of a lid your yogurt and after fermented do not touch it for one day in the refrigerator and it will be thicker. My yogurt is ready in just 5 hours covered with blanket. 24 hours is very long, doesn’t it taste soury?